Mashed Sweet Potatoes
This is an absolute must for your Thanksgiving holiday menu! It’s so easy and so good with the sage-butter and crisp bacon bits!
Say hello to your new favorite Thanksgiving side dish for 2018.
It’s mashed sweet potatoes with maple, sage and bacon. A super fun twist to the usual mashed potatoes.
But to be honest, I think this is actually way better.
Hello, we have sage butter mixed right in! I’m sorry but no, you can’t top that. Not to mention, the crisp bacon bits right on top.
It’s absolutely perfect. And I’ve been eating it by the spoonful for recipe testing to ensure you get the very best mashed sweet potatoes this holiday season.
See, I take my job very seriously, you guys.
Mashed Sweet Potatoes
Ingredients
- 3 ½ pounds medium sweet potatoes
- 5 slices bacon, chopped
- ½ cup unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh sage leaves
- 2 tablespoons maple syrup
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper.
- Place potatoes in a single layer onto the prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool before peeling.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
- Melt butter in the skillet. Add garlic and sage, and cook, stirring frequently, until fragrant, about 1-2 minutes. Remove from heat; keep warm.
- Using a potato masher, mash potatoes until smooth. Stir in maple syrup and 6 tablespoons reserved butter mixture; season with salt and pepper, to taste.
- Serve immediately with remaining butter mixture and bacon.
Did you make this recipe?
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I have made this sweet potato recipe for the last 4 years for Thanksgiving and we LOVE it. The melted butter with sage and the addition of the crispy bacon is to die for. Thanks! I will be making it again this Thanksgiving (2023)
Hi!
Making this this year. Sage is oos everywhere I go-how is rosemary as a sub?
Thanks
Rosemary sounds perfect!
I made this recipe vegan for my plant based momma. I subbed out the Bacon for Tempah Bacon
I sautéed the sage and garlic together in EVOO and substituted Earth Balance Buttery Spread for the unsalted Butter. Came out excellent.
Forgot to rate
Delicious alternative to the uber-sweet marshmallow topped confection usually served at holiday meals. Making this again by request for the family gathering. Your recipes are great.
I love your imagination with food!
My husband is a Heat Patient, I think I can use your recipes
Thanks
Question: I would love to bring this dish for our belated Friendsgiving this coming weekend, however; the host is strictly a “no sugar” eater. This includes all natural sweeteners as well. Will this dish be ok without the maple syrup? Or is there a spice I can substitute? I’ve never been a fan of agave syrup and I’m afraid it will leave a funky flavor. Thoughts?
“The best sweet potatoes I’ve ever had!” A direct quote from my Sister-in-law.
I brought them to Thanksgiving Dinner, doubled the recipe to feed ~15 people, it was devoured!
Question: says nothing about peeling the potatoes. Did you leave the peel on? (Also, first time I clicked on “Leave a comment” I was connected to s spam website just FYI)
Erica, please refer to step #2:
2. Place potatoes in a single layer onto the prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool before peeling.
I love sweet potatoes, these look so perfect!
I’ve never bought fresh sage, I just purchased sage seasoning. is sage by the parsley in the grocery store? Thank you!
It can vary by grocery store but it’s typically by the fresh herbs with thyme, rosemary, tarragon, etc.
No review, do you think this could be made ahead?
Yes, of course!
How much in advance could you make them and how would you reheat? Thanks so much.
You can prepare this up to 2 days in advance, reheating in the microwave (stirring often). Hope that helps, Mila!
Do you pierce the potatoes with a fork prior to baking?
No, I did not. 🙂
Very helpful article, Thank you for sharing. I love you
…,.,
This looks really good ! I always get a bit confused between a sweet potato and a yam. The sweet potatoes where I live are light yellow inside and the yams are orange colored like in your photos. Would I use yams for this recipe ?
Marysue, I think this article may be helpful for you.
https://www.thekitchn.com/whats-the-difference-between-yams-and-sweet-potatoes-word-of-mouth-211176
Common U.S. Grocery Store Labeling:
Yam — Soft sweet potato with a copper skin and deep orange flesh.
Sweet potato — Firm sweet potato with golden skin and lighter flesh.
Ironically, when you want a classic baked sweet potato, with a crisp skin and fluffy orange flesh, or sweet potatoes for Thanksgiving sweet potato casserole, what you should buy will be probably labeled yam. Even though it’s not a yam. It’s a sweet potato. The soft kind.
I actually never knew this until now! 🙂
I wonder if this is a regional thing? I live in Northeast Ohio, and it’s the opposite at grocery stores here. The soft orange ones are labeled sweet potatoes and the harder yellow ones yams.
Dear Chungah,
I haven’t cooked the mashed sweet potatoes yet, but it looks like an amazing recipe. Anything containing bacon and maple syrup is delicious. Just wanted to let you know your recipes rock. I made the Gyoza/Wontons/Mando as a surprise for my wife when she had to work late, and she said she thought she had died and gone to heaven. Please continue to send the fantastic recipes. I’m making the sweet potatoes for Thanksgiving.
Regards,
Jerry
Thank you so much, Jerry!